I love making these mini chocolate truffle cakes – not only are they incredibly easy, they are wonderfully rich. And in the best way possible as they hover between that area of brownie and truffle – chocolate and buttery on the inside with just a bit of crisp on the outside. In spite of that, they are not so sweet that they overpower the chocolate flavor. Sheesh, I’m making my mouth water just describing them.
Since they are so rich, when I adapted them from this recipe I made them into mini cakes which I think are the perfect size to accompany a cup of coffee or tea and more easily feed a crowd. Of course I generally like to make portions smaller anyway, but this dessert really lends itself to smaller two-to-three-bite sizes.
They have just the smallest amount of flour, which I think could easily be substituted with almond flour for any gluten-senstive people in your life. Because trust me, you wouldn’t want anyone to miss out on these.
They also actually get better and fudgier the second day, so they are a great make-ahead option to bring to gatherings and parties.
Have I convinced you yet that you need to make a batch of mini chocolate truffle cakes?
Mini Chocolate Truffle Cakes
- 5 Tb. butter, plus extra for greasing
- cocoa powder for dusting muffin tins
- 10 oz. semisweet chocolate (chips or chopped)
- 4 oz. bittersweet chocolate (chips or chopped)
- 3 Tb. sugar
- 2 lg. eggs
- 1 Tb. flour
- 1/2 tsp. instant espresso powder
- 1/4 tsp. salt
- Preheat oven to 375 degrees. Use a pastry brush to grease 24 mini-sized muffin cups with softened butter. Dust with cocoa powder and tap out excess.
- Melt chocolates, butter and 1 Tb of the sugar for 1 minute in the microwave and then whisk until smooth (or heat over a pot of simmering water). Let stand until it cools and thickens slightly, about 5 minutes.
- Add eggs, remaining 2 tablespoon of sugar, flour and espresso powder to the bowl of a food processor and process for about 2 minutes. Add chocolate mixture in four additions, pulsing after each until combined (it is a thick batter).
- Use a small cookie scoop (a scant tablespoon) to add dough into prepared muffin cups, leveling the tops with the back as needed.
- Bake for 10 minutes. Cool in pans 5 minutes before turning out onto cooling racks to cool completely.
Makes 24 mini cakes
I’m sharing this at Saturday Nite Special.